Snow Capped Pineapple Pie Vintage Recipe Card

Allen Williams

With such an intriguing title, I’m sure this vintage pie could turn out to be delicious. Pineapple is the star ingredient and it’s used to create a custard-like, creamy filling. The pie filling is first cooked in a double boiler and allowed to cool before pouring into a prepared pie shell. The snow effect is created by covering the pineapple pie with whipped cream.
You’ll see from the handwritten recipe card that the instructions become worded rather oddly midway through the recipe. I’m mostly thrown off by the word ‘baked’ when the instructions reference using a double boiler. Take a look for yourself but I think it’s most likely just a mistake.

Mix sugar and corn starch together in a double boiler. Add 1 cup boiling water and cook in the double boiiler for 20 minutes.

Add butter and pineapple. And, this is where the recipe becomes a little odd. It says “When thoroughly baked pour it on 2 beaten egg yolks and cook 20 minutes longer.” I interpret this to mean stirring two beaten egg yolks into the pineapple mixture and continue cooking in the double boiler for 20 additional minutes.

I wouldn’t pour the egg yolks directly into the pineapple mixture though for fear of creating scrambled eggs. I would stir a small amount of the pineapple mixture into the egg yolks to temper them, then stir the egg mixture into the larger pineapple mix in the double boiler.

The final instructions say to cool the filling and pour into a baked pie shell, then top with whipped cream.